Modu Recipes

Lee Yeon-bok's Mala Jjajangmyeon

An upgraded version of instant jjajang ramyeon with fresh pork, onion, and Mala Xiang Guo sauce, transformed into a Chinese restaurant-style dry jjajangmyeon.

🙋 Recommended for

  • ⭐ Those who want to enjoy instant jjajang ramyeon in a more refined, homemade style
  • ⭐ Noodle enthusiasts who love trendy, spicy and numbing mala flavors

Ingredients needed 🛒1 servings

  • 1 pack of jjajang ramyeon
  • 100g pork (with some fat)
  • 1/2 onion
  • 1 tbsp minced garlic
  • 1.5 tbsp Mala Xiang Guo sauce
  • 2 tbsp cooking oil

Recipe 🍳

  1. Bring water to a boil in a pot and start cooking the jjajang ramyeon noodles.
  2. Cut the onion into large dice, and cut the pork into bite-sized pieces.
  3. Heat 2 tbsp of cooking oil in a pan, add the pork, and stir-fry until the surface is fully cooked.
  4. When the pork is partially cooked, add 1 tbsp of minced garlic and stir-fry, then add the diced onion and continue stir-frying.
  5. When the onion becomes slightly translucent, add 1.5 tbsp Mala Xiang Guo sauce and the seasoning packet from the jjajang ramyeon (liquid or powder), mix well, and stir-fry to make the jjajang sauce.
  6. Drain the cooked noodles and add them directly to the pan with the sauce. Toss quickly to coat evenly and stir-fry until well combined.
  1. Cook the jjajang ramyeon noodles in boiling water.
  2. In a pan with oil, stir-fry pork, garlic, and onion in that order.
  3. Add Mala Xiang Guo sauce and the jjajang ramyeon seasoning to make a dry jjajang sauce.
  4. Add the cooked noodles to the sauce and toss well to coat, then stir-fry to finish.

Cooking tips 💡

  • Use 'Mala Xiang Guo sauce' (for stir-frying), not soup-style mala tang sauce, to ensure it blends well with the jjajang sauce without separating.
  • For a stronger spicy and numbing flavor, add Sichuan peppercorn oil (hwayou) to taste just before finishing.

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